Crockpot Candy Aka Crockpot Christmas Crack Recipe!

I finally perfected Chocolate Peanut Clusters in the crockpot that make ideal holiday gifts and will have everyone asking how you made them.

I never imagined semi sweet chocolate chips and roasted salted peanuts could team up in something that makes grown adults act like kids, but they do. I call mine Crockpot Candy Peanut Clusters because it sounds like a party and, honestly, it delivers.

There’s this addicting mix of crunch and melt that keeps you sneaking just one more, and you’ll find excuses to share it at every holiday gathering. I’m not saying it’s fancy, its just impossibly good and a little messy in the best way.

Try it once and people will start asking when you’re making more.

Ingredients

• Semi sweet chocolate chips: Sweet, mostly sugar and fat, gives deep chocolate flavor and melts smooth, adds richness.
• Creamy peanut butter: Protein and healthy fats, salty sweet, makes candy sticky and creamy, crowd favorite.
• Butterscotch chips (optional): Adds buttery caramel notes, extra sweetness, less cocoa bitterness, kids usually love it.
• Roasted salted peanuts: Crunch, protein and fibre, salty contrast to chocolate, can be high in sodium though.
• Vanilla extract: Tiny amount lifts flavor, adds warmth and depth without sweetness, subtle but important.
• White chocolate chips or almond bark (optional): Sweet, creamy drizzle option for looks and contrast, mostly sugar and fat, not chocolate.
• Mini M&M’s or holiday sprinkles (optional): For color and crunch, adds extra sugar and fun, totally optional for more pop.

Ingredient Quantities

• 2 (12 oz) bags semi sweet chocolate chips, about 24 oz (4 cups)
• 1 cup creamy peanut butter, about 8 oz
• 1 (12 oz) bag butterscotch chips, optional
• 3 cups roasted salted peanuts, rougly 12 oz
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1 cup white chocolate chips or almond bark for drizzle, optional
• 1 cup mini M&M’s or holiday sprinkles, optional

How to Make this

1. Prep everything: spray the crockpot well with nonstick spray or line it with a slow cooker liner, and line a baking sheet with parchment or wax paper. Measure out 2 (12 oz) bags semisweet chips (about 24 oz), 1 cup creamy peanut butter, the 12 oz butterscotch chips if using, 3 cups roasted salted peanuts, 1 tsp vanilla, 1/2 tsp fine sea salt, plus the white chocolate/almond bark and mini M&Ms/sprinkles if you want them.

2. Put the semisweet chips, peanut butter and butterscotch chips (if using) into the crockpot. Cover and set to LOW or WARM. Heat until they start to melt, checking and stirring every 15 to 20 minutes so nothing sticks or burns.

3. Stir constantly once melting begins, scraping the sides and bottom so you get a smooth glossy mix. This usually takes about 1 to 2 hours depending on your slow cooker; dont rush it with high heat or the chocolate can seize.

4. When the chocolate and peanut butter are smooth, stir in the vanilla extract and the 1/2 teaspoon fine sea salt.

5. Fold in the 3 cups roasted salted peanuts until they are evenly coated. If you want the M&Ms mixed in, fold up to 1 cup of mini M&Ms now, otherwise save them for a colorful top sprinkle so they dont melt.

6. Use a small cookie scoop or two spoons to drop clustered spoonfuls onto the prepared baking sheet, leaving a little space between each cluster.

7. Melt the 1 cup white chocolate chips or almond bark separately (microwave in 15 to 20 second bursts stirring between each, or melt gently on the stove). Drizzle the melted white chocolate over the clusters with a spoon or fork, and immediately scatter the mini M&Ms or holiday sprinkles on top if using.

8. Let the clusters set at room temp until firm, about 30 to 60 minutes, or chill in the fridge for 15 to 30 minutes to speed it up.

9. Transfer set candy to an airtight container. Store in a cool place up to a week, or refrigerate if your house is warm. Bring to room temp a bit before serving if chilled.

10. Quick hacks: if the chocolate seizes or gets grainy add a teaspoon of neutral oil or a little extra peanut butter to smooth it out; always stir frequently and use LOW or WARM, not high.

Equipment Needed

1. Crockpot or slow cooker (6 to 8 quart)
2. Silicone spatula for scraping the sides and bottom
3. Wooden spoon or heatproof stirring spoon for constant stirring
4. Measuring cups and measuring spoons
5. Baking sheet plus parchment or wax paper
6. Small cookie scoop or two spoons to drop clusters dont overfill
7. Microwave safe bowl or small saucepan for melting white chocolate or almond bark
8. Fork or spoon for drizzling and a small offset spatula if you want to smooth things out
9. Airtight container for storage and a cooling rack or tray to set clusters while they firm

FAQ

Crockpot Candy Aka Crockpot Christmas Crack Recipe! Substitutions and Variations

• Semi sweet chocolate chips: swap for dark chocolate chips 60 to 70 percent cacao if you want less sweet, milk chocolate chips if you want it sweeter, or chop a good quality baking chocolate bar for a richer, more meltable finish.
• Creamy peanut butter: use almond butter or cashew butter for a different flavor, or use sunflower seed butter to keep it nut free, or try crunchy peanut butter if you want extra bite.
• Roasted salted peanuts: swap for roasted unsalted peanuts and reduce added salt, or use chopped roasted almonds or cashews for a different crunch, or toss in pretzel bits for a salty sweet twist.
• White chocolate chips or almond bark for drizzle: replace with white candy melts or vanilla melting wafers, use melted sweetened condensed milk mixed with a little vanilla for a softer drizzle, or skip it and sprinkle extra mini M amp M’s or crushed toffee instead.

Pro Tips

1) Keep the crockpot on LOW or WARM and stir often. If you try to rush it with higher heat the chocolate can seize or get grainy, and once that happens it’s annoying to fix.
2) Save some M&Ms or sprinkles for the top instead of mixing them in; they look brighter and wont melt into the warm mixture.
3) If the chocolate does start to seize add a teaspoon of neutral oil or a little extra peanut butter and stir until smooth, but add very small amounts so you dont water it down.
4) Cool clusters on parchment and chill briefly if you need them firm fast, but let them sit at room temp a bit before serving so the texture isnt rock hard.
5) Use a small scoop for even sized clusters and salt smartly: if your peanuts are already salty cut back a bit so the candy isnt overly salty.